Sikhye is a traditional Korean sweet rice punch served chilled, especially during holidays and after celebratory meals.
Barley malt water gives the drink its gentle grainy sweetness, while cooked rice grains and ginger add texture and fragrance.
Keep the rice grains separate until serving if you want them to stay distinct and pleasantly chewy.
Serving Suggestions
Serve very cold in clear glasses with a few pine nuts, alongside Korean rice cakes or fruit.
Recipe Notes
Sikhye keeps refrigerated for up to four days. Chill it quickly after straining and serve cold.
Korean Sikhye (Sweet Rice Punch)
A chilled Korean sweet rice punch made with barley malt, cooked rice, ginger, sugar, and pine nuts.
Equipment
- Large stockpot
- Fine-mesh strainer
- Large bowl
- Pitcher
- Clear serving glasses
Ingredients
Sikhye
- 10 cups water divided
- 1 cup barley malt powder yeotgireum
- 1 cup cooked short-grain rice cooled
- 1/2 cup granulated sugar adjust to taste
- 1 tbsp fresh ginger thinly sliced
- 1/4 cup pine nuts for serving
Instructions
Extract the Malt Water:
- Whisk the barley malt powder with 6 cups of cool water. Let stand for 2 hours.
- Pour the mixture through a fine-mesh strainer into a stockpot, leaving the gritty sediment behind. Add the remaining water and ginger.
Sweeten:
- Bring the malt water to a gentle simmer and cook for 30 minutes.
- Stir in the cooked rice and sugar. Simmer for 10 minutes, then remove the ginger and cool to room temperature.
Chill and Serve:
- Transfer the punch to a pitcher and refrigerate for at least 2 hours.
- Pour into glasses with a few rice grains and garnish with pine nuts.
Notes
- Do not stir the settled malt sediment into the clear liquid.
- Adjust the sugar after chilling because cold drinks taste less sweet.
Nutrition
Calories: 135kcalCarbohydrates: 29gProtein: 1gFat: 1gSodium: 8mgFiber: 1gSugar: 22g